Typical scenery in Gdynia, Poland

History Channel at 3AM:

Scientists have unlocked a groundbreaking method to grow wood in the lab — without ever cutting down a tree. Using plant cells and 3D bioprinting technology, researchers can cultivate wood-like structures with tunable properties like density, grain direction, and stiffness. The result? Custom-built wooden materials engineered from the cellular level, eliminating the need for logging or milling. Developed by a team at MIT, this innovation could revolutionize how we think about sustainable materials. Imagine manufacturing ready-to-use wooden panels or beams on demand, dramatically reducing waste and protecting forests. Though still in early development, this lab-grown wood could soon be used for furniture, architecture, or even biodegradable electronics — offering a planet-friendly path forward for wood-based industries. #LabGrownWood #SustainableTech #EcoInnovation #3DBioprinting #GreenMaterials

Scottish Scotch Pie – Traditional Meat Pie A savory pie from Scotland, filled with minced mutton or beef seasoned with herbs and spices, encased in a crisp, flaky pastry. Ingredients (Makes 4 pies): * 400g minced mutton or beef * 1 small onion, finely chopped * 1 tsp mixed herbs (thyme, sage) * Salt, pepper * Shortcrust pastry * 1 egg (for egg wash) Instructions: 1. Mix meat, onion, herbs, salt, and pepper. 2. Roll out pastry, cut rounds for bases and lids. 3. Line tins with pastry, fill with meat mixture. Cover with lids, seal edges. 4. Brush with egg wash. 5. Bake at 200°C (390°F) for 25–30 minutes until golden. Scottish Tip: Traditionally eaten hot or cold, often with malt vinegar or mustard.

Democracy for sale

ICE in Phoenix

I am a good person one in three times I guess

Flag of Gondor spotted during anti-government protest in Budapest, Hungary, 10.06.2025

Smoky Adobo Hot Sauce Fiery Smoky Adobo Hot Sauce with Chipotle and Garlic Ingredients: 4 dried chipotle peppers (rehydrated in warm water for 20 minutes) 2 cloves garlic, peeled 1/2 cup tomato paste 1/4 cup apple cider vinegar 1/4 cup water 1 tablespoon adobo sauce (from canned chipotles in adobo) 1/2 teaspoon smoked paprika 1/2 teaspoon ground cumin 1 tablespoon brown sugar 1/2 teaspoon salt 1 tablespoon olive oil Directions: In a blender or food processor, combine the rehydrated chipotle peppers, garlic, tomato paste, vinegar, water, and adobo sauce. Blend until smooth. Add smoked paprika, cumin, brown sugar, and salt. Blend again to combine thoroughly. Heat olive oil in a small saucepan over medium heat. Pour in the blended sauce and simmer for 10-15 minutes, stirring frequently, until thickened and flavors meld. Let cool, then transfer to a sterilized glass bottle or jar. Store in the refrigerator for up to 3 weeks. Shake before each use. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 30 kcal per serving | Servings: 12 servings #hotssauce #adobo #chipotle #homemadehotsauce #spicysauce #vegancondiment #lowcarb #smokyflavor #mexicaninspired #spicykitchen #garliclove #chilipepper #heatlover #hotsaucelovers #easyrecipes #condimentrecipes #fermentedflavors #glutenfree #ketoapproved #spicycondiment Turn up the heat with this homemade Smoky Adobo Hot Sauce! Packed with chipotle, garlic, and bold smoky flavor, it’s your new go-to spicy sidekick